Mexico NOM-251 HACCP Implementation Checklist
Comprehensive Mexico NOM-251 HACCP implementation checklist covering hazard analysis, critical control points, and food safety management.
- Industry: Food Manufacturing
- Frequency: Monthly
- Estimated Time: 45-60 minutes
- Role: Coordinador HACCP/Gerente de Calidad
- Total Items: 32
- Compliance: NOM-251-SSA1-2009, Codex Alimentarius HACCP
Equipo HACCP
HACCP team
- ¿Equipo HACCP multidisciplinario formado?
- ¿Líder del equipo designado?
- ¿Equipo capacitado en HACCP?
Descripción del Producto
Product description
- ¿Ficha técnica del producto documentada?
- ¿Uso previsto y consumidor definidos?
- ¿Diagrama de flujo actualizado?
- ¿Diagrama verificado in situ?
Análisis de Peligros
Hazard analysis
- ¿Peligros biológicos, químicos, físicos identificados?
- ¿Evaluación de severidad y probabilidad?
- ¿Medidas de control definidas?
Puntos Críticos de Control
Critical control points
- ¿PCC identificados con árbol de decisión?
- ¿Límites críticos establecidos?
- ¿Sistema de monitoreo implementado?
- ¿Acciones correctivas definidas?
Registros y Verificación
Records and verification
- ¿Registros de monitoreo de PCC al día?
- ¿Verificación del sistema HACCP realizada?
- ¿Revisión anual del plan HACCP?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
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Why Use This Mexico NOM-251 HACCP Implementation Checklist?
This mexico nom-251 haccp implementation checklist helps food manufacturing teams maintain compliance and operational excellence. Designed for coordinador haccp/gerente de calidad professionals, this checklist covers 32 critical inspection points across 8 sections. Recommended frequency: monthly.
Ensures compliance with NOM-251-SSA1-2009, Codex Alimentarius HACCP. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Mexico NOM-251 HACCP Implementation Checklist cover?
This checklist covers 32 inspection items across 8 sections: Equipo HACCP, Descripción del Producto, Análisis de Peligros, Puntos Críticos de Control, Registros y Verificación, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention. It is designed for food manufacturing operations and compliance.
How often should this checklist be completed?
This checklist should be completed monthly. Each completion takes approximately 45-60 minutes.
Who should use this Mexico NOM-251 HACCP Implementation Checklist?
This checklist is designed for Coordinador HACCP/Gerente de Calidad professionals in the food manufacturing industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.